Fresh, Making Recipe Cacio e pepe Spaghetti Squash with chive pesto Practical Delicious

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10 ingredients, 5 steps, cooking Cacio e pepe Spaghetti Squash with chive pesto

Hi my mother, now you get present recipe Cacio e pepe Spaghetti Squash with chive pesto with 10 ingredients and 5 steps. Next this is how to cook, please carefully carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 10 ingredients and 5 stages of easy cooking Cacio e pepe Spaghetti Squash with chive pesto.

Ingredients for Cacio e pepe Spaghetti Squash with chive pesto

1. Prepare : medium spaghetti squash.
2. Prepare : unsalted butter.
3. You need : chives, washed and chopped roughly.
4. Prepare : chopped garlic, divided.
5. It’s : sea salt, divided.
6. It’s : fresh cracked black pepper.
7. Prepare : raw brazil nuts.
8. Prepare : lemon juice.
9. Prepare : olive oil.
10. It’s : grated parmesan cheese, divided.

If all ingredients Cacio e pepe Spaghetti Squash with chive pesto it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Process Cooking Cacio e pepe Spaghetti Squash with chive pesto

1. Bake spaghetti squash at 400° F for 50- 60 minutes until well cooked.
   
2. Melt butter in a pan. Add 1 heaping spoonful of chopped garlic or 2-3 cloves of garlic chopped to butter and heat gently until garlic is golden brown. Add salt and pepper to taste. If you like a traditional cacio e pepe with a lot of pepper flavor, use a full tsp.
   
3. Chop chives to macerate and smash brazil nuts with a heavy knife handle until well crushed. Squeeze lemon juice on chives, drizzle with olive oil, sprinkle with salt and add a 1/2 tsp of chopped garlic to chives. Mix and crush together with brazil nuts with a fork to make a quick pesto. Let flavors meld while preparing the rest of dish.
   
4. Cut spaghetti squash in half. Use a fork to separate squash strands and place in a bowl. Add garlic butter and most of parmesan. Reserve 2-3 tbsp to top dish. Mix well.
   
5. Plate, top with chive pesto and remaining parmesan cheese. You may return squash to squash shells, broil in oven then top with chive pesto and cheese then serve if desired.
   
6. Finish and Enjoy.

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